Spinach, Feta & Cheddar Egg Sandos
with Scallion Greens & Spicy Mayo
Make these satisfying breakfast (or anytime) sandos in just 15 minutes with no pots or pans to wash. You’ll whisk eggs with cheddar, spinach, and scallions, then microwave using our expert-tested technique. Sprinkle the eggs with feta, then toast soft brioche buns until golden, slather with spicy mayo, then fill with cheesy eggs (and dig in!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2.5 ounce
Spinach
2 unit
Scallions
2 unit
Eggs
(Contains Eggs)
½ cup
White Cheddar Cheese
(Contains Milk)
½ cup
Feta Cheese
(Contains Milk)
2 unit
Brioche Buns
(Contains Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Roughly chop spinach. Trim and thinly slice scallion greens (save whites for another use).
• Crack each egg* into a separate medium microwave-safe bowl. Gently pierce yolks with a fork, then stir once (yolks will be broken, but not fully incorporated). Divide spinach, scallion greens, and cheddar between bowls and cover tightly with plastic wrap. Microwave until eggs are cooked through, 2 1⁄2-3 1⁄2 minutes. Uncover bowls and top with feta; set aside until ready to serve. (For 4 servings, work in batches; transfer cooked eggs to a plate and top with feta, then reuse bowls.) TIP: We were able to fit two bowls in the microwave at the same time. Check eggs after 2 1⁄2 minutes; if needed, continue to microwave in 30-second intervals until done.
• While eggs cook, halve and toast buns.
• In a small bowl, combine mayonnaise with as much hot sauce as you like.
• Spread cut sides of buns with spicy mayo. Fill buns with spinach, feta, and cheddar eggs.
• Divide sandwiches between plates and serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.